Witchy Kitchen

Category: Menus

  • Universal Classic Monsters Menu

    Universal Classic Monsters Menu

    The monster movies made by Universal Pictures in the 1920s through the 1950s are the backbone of American horror cinema. The films introduced audiences to iconic monsters, spun a thrilling shared universe, and inspired countless sequels and remakes. To celebrate these films we’re taking a trip through the decades and putting together a charmingly retro menu inspired by three classic monsters. 

    First up is a cocktail inspired by 1931’s Dracula, starring Bela Lugosi in one of his most famous roles. It’s a play on the champagne cocktail French 75, with a Transylvanian twist. The original drink was created in the 1910s but remained popular throughout the prohibition era when Dracula was filmed. To give it that Romanian touch, it features a fruity simple syrup. Romanian liquors are often made with fermented fruits, such as Țuică, the traditional liquor made of fermented plums. While this drink would be lovely with a plum simple syrup, plums aren’t in season so I made this with frozen dark cherries. The color is beautiful – of course a Dracula drink must be tinted bloody red – and the flavor light and sparkly. 

    Transylvanian 75

    For the simple syrup

    • 1 cup sugar
    • 1 cup dark cherries (fresh or frozen)
    • 1 cup water

    Bring all ingredients to a boil, and remove from heat. Let stand 20 minutes, mash, strain, and cool.

    For the cocktail

    • 1.5 ounces vodka
    • 2 tablespoons cherry simple syrup
    • 4 ounces champagne

    Combine in a pretty glass and garnish with lemon. 

    Dinner is a Monster Surf and Turf. The red meat portion is aptly inspired by The Wolf Man, the 1941 film starring Lon Chaney Jr., as well as 1944’s House of Frankenstein in which the wolf man is killed with a silver bullet. It’s a nicely pan seared steak, served with lemony compound butter silver bullets. The seafood portion is a swampy shrimp in green sauce inspired by Creature from the Black Lagoon (1954). Centuries of passion – for shrimp! – pent up in his savage heart!

    Wolf Man Steaks with Silver Bullet Lemon Butter

    For the steaks

    • 2 fillets (or cut of your choice)
    • coarse salt
    • 2-3 tablespoons butter

    I’m not here to take you to steak cooking school, but I’ve had good luck on the stovetop in a screaming hot cast iron pan and this technique from The Kitchn. 

    For the silver bullet lemon butter

    • 5 tablespoons unsalted butter, softened to room temperature
    • zest of one lemon
    • 1 tablespoon lemon juice
    • generous pinch coarse salt
    • edible silver pearl dust (you can find this in the baking section of craft stores)
    • vodka or lemon extract for painting

    Mix butter, lemon zest, lemon juice, and salt thoroughly. Refrigerate to firm it up a bit, then using a melon baller, measure out 5 balls. Gently roll them with your hands to round. Return to the refrigerator until cold.

    To paint: mix the pearl dust with a tiny bit of vodka or lemon extract to make a paint. Use a clean paintbrush to paint each of the balls. Allow to dry, and serve with steak or use it on bread. 

    Creature from the Black Lagoon Shrimp with Green Sauce

    • 3 cloves garlic
    • 1/4 cup olive oil
    • 10 chives
    • 1 handful parsley
    • 1/4 cup vegetable stock
    • 1 pound shrimp, peeled and deveined
    • lemon to finish

    Heat oven to 500. In a food processor, combine garlic, olive oil, chives, parsley and vegetable stock. In a roasting dish, toss shrimp with the sauce and spread in an even layer. Roast for 7-8 minutes, stirring halfway through, until shrimp is pink. Finish with a squirt of lemon juice.

    Serve this classic meal with crusty bread for sopping, and a nice green salad. If you are noting that there’s no dessert…well there is! It’s inspired by 1933’s The Invisible Man. It’s invisible.

    Let us know who what you’re having for dinner this Halloween season on Twitter, Reddit, and in the Horror Movie Fiend Club on Facebook. Bon Appetite!

  • Three Course Witchy Menu

    Three Course Witchy Menu

    Put on your aprons and fire up your cauldrons, because this month’s edition of Witchy Kitchen is going full witch with an enchanting three-course menu, so mote it be.

    For our first course, we are drawing inspiration from 2015’s The Witch, which has already become a modern classic. Written and directed by Robert Eggers and featuring a lovely and innocent performance from Anya Taylor-Joy as Thomasin, the film is meticulously authentic to colonial times so a colonial-inspired dish seemed apt. These biscuits are rustic, with apples that feature prominently in the film. Bonus, if you want to get extra witchy they double as altar cakes. Would you like the taste of butter? Would you like to live deliciously? Then whip up the accompanying goat cheese butter to serve.

    The Witch Apple Cheddar Biscuits with Goat Cheese Butter

    For the biscuits
    5 tablespoons butter, divided (freeze and grate 4 tablespoons, reserve 1 for cooking)
    1 1/2 cups flour
    1 1/2 tablespoons sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    4 ounces sharp cheddar cheese, grated
    1/2 a large Granny Smith apple, grated
    2 tablespoons chopped chives
    1/2 cup milk
    1 egg, beaten

    Heat oven to 400º. Meanwhile heat 1 tablespoon butter in a cast-iron skillet on medium heat, swirling to coat. In a large bowl combine flour, sugar, baking powder, salt, pepper, cheddar cheese, apple, chives, and butter. Combine milk and egg and add to the flour mixture, stirring until just combined (don’t overmix). In the skillet, drop 8 even sized dollops of the mixture, forming them into rounds and pushing down slightly to biscuit shapes. Cook on the stovetop for 5 minutes, then transfer to the oven for 18-20 minutes to cook until golden.

    For the goat cheese butter
    4 ounces goat cheese, room temperature
    4 ounces butter, room temperature
    2 tablespoons honey
    pinch salt

    Whip together and serve with biscuits.

    Our main course is inspired by the 1960 gothic horror directed by Mario Bava, Black Sunday. It takes place in Romania, which may very well be the witchiest place on earth. Barbara Steele plays both the doomed witch Princess Asa as well as her descendent Katia, who the witch comes back to drain of her youth and beauty in hopes of immortality. This is a Romanian dish called ciorba de perisoare, a meatball soup that is as sour as revenge. It’s also full of herbs perfect for youth and beauty spells, reciting incantations as you sprinkle them in is encouraged.

    Black Sunday Romanian Sour Soup

    For the meatballs
    8 ounces ground chicken
    3/4 teaspoon salt
    few grinds black pepper
    1/2 an onion, grated
    1/4 cup cooked rice
    1 egg
    1/2 cup breadcrumbs

    Thoroughly combine all ingredients and shape into 1-inch meatballs. Reserve in the fridge until time to cook.

    For the soup
    3 tablespoons olive oil
    1/2 an onion, finely chopped
    1 red pepper, finely chopped
    2 ribs celery, finely chopped
    2 carrots, finely chopped
    3 tablespoons tomato paste
    1 tablespoon paprika
    6 cups chicken broth
    2 tablespoons parsley, chopped
    2 tablespoons lovage, chopped (optional if you have trouble finding it)
    2 tablespoons lemon juice

    In a large pot heat olive oil on medium heat and cook onion, red pepper, celery, and carrots, stirring often, until onion is very soft and translucent. Stir in tomato paste and paprika and cook, stirring, until tomato paste is starting to caramelize. Add chicken broth and bring to a boil. Drop in the prepared meatballs, lower heat, and simmer for 15-20 minutes until cooked through. Add parsley, lovage, and lemon juice and cook 5 minutes more. Serve hot.

    The 90s were a wicked time for witch movies, so dessert is inspired by 1998’s Practical Magic. Directed by Giffin Dunne and starring Sandra Bullock and Nicole Kidman as witchy sisters, there is a fabulous scene featuring midnight margaritas. The batty aunties conjure up a batch, and a delightful dance-around-the-kitchen party gradually descends into an entranced madness. These flourless chocolate cupcakes (adapted from a recipe from Smitten Kitchen) are kissed with lime and as dark as midnight, and the lovely floaty margarita cream is hypnotic, the perfect end to a bewitching meal.

    For the margarita whipped cream
    1/4 cup powdered sugar
    1 teaspoon lime zest
    2 teaspoons tequila
    2 teaspoons cointreau
    1/2 cup heavy cream

    Stir together sugar, lime zest, tequila and cointreau. Add heavy cream and whip to a soft but firm consistency. Dollop onto cupcakes.

    Set your table, light your candles, and enjoy a witchy meal.

    First published on Nightmare on Film Street.

  • Violet Beauregarde-inspired Three Course Dinner

    #FFDahlicious is a month for tasty eats inspired by Roald Dahl hosted by Katarina @ Pretty Cake Machine. Check the hashtag or the link up for lots of Dahl-inspired dishes.

    Violet Beauregarde, the gum-smacking, slang-slinging, disobedient daughter of a car salesman, is the second child to meet her demise in Willy Wonka’s chocolate factory, but not before enjoying a lovely three course meal in the form of gum. 

    Before she’s rolled away to be juiced, she enjoys tomato soup, roast beef with a baked potato, and then the cause of her downfall: blueberry pie. 

    Without Willy Wonka’s assistance, I was unable to create this gum exactly as it was described (probably a good thing), but I did create the meal that inspired it! This tomato soup was completely simple, yet fabulous thanks to the slow roasted tomatoes, it had become my go-to recipe. The roast beef was nicely cooked with a red wine gravy. And the blueberry pies were miniature with an almond crust, a sweet bite at the end of a lovely meal. Don’t feel bad for Violet, all in all it’s not a bad way to go.

    Violet Beauregarde’s Three Course Dinner


    Tomato Soup

    • 2 pounds roma tomatoes, cut into thick slices
    • 1 head garlic
    • 1/2 an onion, sliced
    • olive oil, salt & pepper
    • 5 cups chicken broth (homemade and flavorful if possible, I made mine from the bones of an Arabic style roast chicken)
    • cream to garnish
    Heat oven to 350°. Toss tomatoes with a good amount of olive oil, salt and pepper, and spread in a single layer on a baking sheet (or two if you don’t have a very large one). In another baking dish, toss the onions with olive oil, salt and pepper. Cut the top off a head of garlic and wrap it in foil, drizzled with a little olive oil. Put everything in the oven. Bake, flipping the tomatoes every half hour and stirring the onions once in awhile, until tomatoes are cooked and caramelizing and onion is golden (tomatoes will take about an hour and a half, onions probably only a half hour – check and make sure not to burn). Leave garlic in until roasted and soft, an hour to an hour and a half. Puree tomatoes, onions, and garlic in a blender with a little chicken broth, then pour into a pot. Stir in the rest of the chicken broth, adjusting seasoning if necessary, and gently heat, slowly simmering for 15 minutes or so. Serve hot with a little cream for garnish.

    Roast Beef

    I shall direct you to Simply Recipes, whose detailed method I followed pretty much exactly, including making the red wine gravy.

    (Mini) Blueberry Pie (with almond crust)

    For the crust
    • 2 cups almond flour
    • 2 tablespoons butter
    • 1 egg
    • good pinch salt
    Blitz together almond flour and butter in a food processor, then blitz in egg and salt. Press into a prepared mini muffin tin and bake (before filling) at 350° for 8 minutes. For the filling I made this lightly sweetened, still very tart. You can increase the amount of honey to 1/2 cup if you’d like.
    • 1 pint blueberries
    • 1/4 cup honey
    • pinch salt
    • 1 tablespoon cornstarch
    In a small saucepan, heat half the blueberries with honey and salt. Mix cornstarch in 1/4 cup of water and add to the saucepan, stirring until blueberries are broken down and mixture is thick. Remove from heat, and stir remaining blueberries into the mixture. Spoon into the crusts in the mini muffin tin and bake at 350° for 20 minutes. Cool in the muffin tin before removing.

    Recipe for Fiction Kitchen Episode 21: Charlie and the Chocolate Factory in which Carrie and Diana talk the book and movies, including awful and/or bland children, mint sugar grass production techniques, wistful buttercup sipping, questionable treatment of animals and small humans, a little chocolate and a lot of vegetables.

  • A Horror Cocktail Menu for the Creepiest Christmas Party

    A Horror Cocktail Menu for the Creepiest Christmas Party

    It’s the Christmas season, and our days are merry and bright…but our nights are cold and dark, and there’s enough Christmas horror that the holiday can almost be a second Halloween. If you like a little creepy in your Christmas, here’s a festive and simple cocktail menu inspired by seasonal horror films. These recipes are enough for a small gathering but can easily be doubled to share with all your fiends and family.

    First up, drinks! I have a special place in my little black heart for 1984’s Gremlins, as it was the first horror movie I ever saw as a child. The Christmastime creature-feature gave me nightmares, and it was years before I realized that it is actually very funny and not the most terrifying movie ever made. That’s not to say it’s not terrifying; imagine being attacked by manic murderous cackling gremlins in your own kitchen. If you remember that scene, you’ll know why this is a green drink made in a blender! It’s green tea and bourbon sweetened by a Chinese five spice simple syrup that evokes the Chinatown antique shop that little mogwai Gizmo came from and bonus, it smells like Christmas. Just don’t serve your guests after midnight.

    Spiced Gremlin (Cocktail)

    • 2 cups strong green tea
    • 1/2 cup sugar
    • 1/2 cup water
    • 1 teaspoon Chinese five spice powder
    • 1/2 cup bourbon
    • green food coloring
    • green maraschino cherries for garnish
    Freeze the green tea in ice cube trays. To make the simple syrup (you’ll end up with extra, but you can use it for other cocktails or tea), heat sugar and water in a small sauce pan on medium high, not stirring, until the sugar is completely melted. Remove from heat and stir in the Chinese five spice powder. Cool completely. Combine green tea, 1/4 cup of the spiced simple syrup, bourbon, and several drops of green food coloring. Blend and serve, garnished with green maraschino cherries.

    Next up is a savory snack. 2015’s Krampus is the story of a dysfunctional family holiday gathering turned dark by the demon from European folklore, and though a fairly recent film, is already a modern Christmas horror classic. There are some great food scenes, whether a tracking shot through the kitchen of the German grandmother’s copious Christmas baking, or the epic gingerbread battle. This appetizer comes from the dinner – every black humor family film needs a dinner scene – that the mom, Sarah (Toni Collette) has prepared. If you’re a fancy fussy host like Sarah and would take comments like “It looks like Martha Stewart threw up in here” as a compliment, but don’t have a week to cure gravlax, then these smoked salmon toasts with lemon dill sour cream, pickled red onion, and crispy capers are perfect. If you’re less fussy, just go with macaroni and cheese and hotdogs.

    Krampus Smoked Salmon Toasts

    • 1 small red onion, thinly sliced
    • red wine vinegar
    • 12 ounces pumpernickel bread, the little party size or else sliced into 2 inch squares
    • 1/2 cup sour cream
    • zest of one lemon
    • 4 sprigs dill, finely chopped
    • 1 tablespoon capers
    • olive oil
    • 4 ounces smoked salmon, sliced
    Combine red onion and enough red wine vinegar to cover and set aside for at least an hour. Heat the oven to 350° and place bread slices in a single layer on baking sheets. Brush with olive oil and bake for 15 minutes until toasty. Cool. Stir together sour cream, lemon, and dill. In a small frying pan, heat a tablespoon or so of olive oil and fry capers until just turning golden, and drain on a paper towel. Assemble the toasts: smear each square of pumpernickel with a spoonful of the sour cream mixture, top with a curled slice of smoked salmon, and garnish with a couple of slices of red onion and a sprinkle of crispy capers.

    Finally we’re going sweeter, and a lot darker, with this treat inspired by the 1974 slasher Black Christmas. As one of the very first slasher films, it follows a deranged killer stalking a group of sorority girls, and is so creepy and unsettling that you’ll definitely need to stress-eat chocolate after viewing. So for that, we have these lovely truffles that are a bite-sized version of traditional English Christmas pudding. They are made from crumbled fruit cake, and are a little boozy, drizzled in dark chocolate and decorated with pretty green pistachios and dried cranberries.

    Black Christmas Pudding Truffles

    • 1 pound store-bought fruit cake
    • 3 ounces dark chocolate chips, divided
    • 2 tablespoons sherry, brandy, or rum
    • 1 1/2 cups dark chocolate chips, divided
    • chopped pistachios and dried cranberries for garnish
    Break the fruit cake into pieces into a food processor, and pulse a few times. Microwave 1/2 cup of the dark chocolate chips in 30 second increments, stirring in between, until completely melted. Add to the food processor along with the sherry, brandy, or rum, and combine, but don’t over mix. On a parchment-lined baking sheet, roll heaping teaspoons of the fruit cake mixture into balls. The mixture will be very sticky, so to make this easier, every few balls coat your hands in a thin layer of vegetable oil, and don’t worry too much about the shape at this point as you’ll be able to correct it later. Put the baking sheet in the fridge for 30 minutes to set. Once set, you can roll the balls again to get them rounder. Heat the remaining cup of dark chocolate chips in 30 second increments, stirring, until melted. Put the melted chocolate in a piping bag or ziploc with the corner cut off, and pipe over the balls. Garnish with pistachios and cranberries.

    Merry Christmas!

    First published on Nightmare on Film Street.

  • MS MARVEL MENU, Khan You Believe It?

    MS MARVEL MENU, Khan You Believe It?

    Kamala Khan is just an ordinary, adorkable American teenager from Jersey City, who loves comics and writing fan fiction…until she discovers that she herself has inhuman genes which give her superhuman powers! She’s a shapeshifter in scale, who can stretch her arms and legs and change her size. With this discovery Ms Marvel is born, and Kamala’s ordinary life becomes an adventure.

    Kamala came on the scene around the same time my daughter Zoeya took an interest in comics – and she is the perfect role model. Created by Sana Amanat and Stephen Wacker, incredibly well-written by G. Willow Wilson and brought to life by artist Adrian Alphona, she’s the first Muslim to headline a Marvel comic, and a first generation Pakistani American. In addition, Kamala is nerdy and spastic and smart and goodhearted and powerful, a complex heroine that little girls like Zoeya can aspire to.

    I had a lot of fun collaborating with Jamie from The Comic Vault to come up with this menu for his Comic Kitchen series in which he imagines three course meals inspired by characters. I had a lot of ideas around typical Pakistani dishes, and his thought was to combine that with food your typical American teenager would be into. So here we have a samosa starter with cute little lightning bolts, a main course of shami kebab burgers with cheese and shiitake bacon (no pork! That “delicious, delicious infidel meat”) with pakora fries, and a dessert of jalebi, a Pakistani street food as polymorphous as Ms Marvel’s stretchy arms and fists.

    Bismillah ir rahman ir rahim, enjoy!

    MS MARVEL MENU





    See more of the The Comic Vault’s Comic Kitchen

    Photo credit: Jonathan Hartzell

  • Queen in the North Menu

    Queen in the North Menu

    Happy Game of Thrones season! I’m celebrating per usual by cooking the food and listening to a TON of podcasts (also contemplating rereads and wearing geeky t-shirts).

    Traditionally, my sister – lovely and generous, with a great house and also HBO – hosts a premiere party for our friends (I’ll link up past parties for the awesome menus) but unfortunately this year she was on a work trip. Hmph, priorities. We’ll probably be able to rally for another ep this season, but I didn’t want to forgo the premiere dinner, so I planned a somewhat humble menu for home. I based it around Sansa, our brave Queen in the North. I think I truly fell in love with her in dark form, watching her descend the staircase in her black mockingbird dress. In the book it was with her heartbreakingly beautiful snow castle scene. She’s had a terrible time and this season I think we’re hoping she’ll get what we all want – REVENGE! I mean…anyway…

    I present, our Queen in the North menu! If it looks like something you’d enjoy, check back, I’ll be adding the recipes to the site in the coming weeks.

    Queen in the North

    Mawmenny

    A medieval style wine-marinated spiced goat curry

    Scalloped Turnips

    A recreation of a scalloped potato dish I love, adapted to be less anachronistic #FuckOlly

    Buttered Leeks

    Rhymes with Reek, dead simple, and my daughter ate them without protest. What else can I say?

    Barley Bread

    This was only so so….working on a recipe I can get behind

    Rosemary Lemon Cakes

    I’m creating variations that follow sweet Sansa around the map, these are the Northern version. See my rosey Southern version (for House Tyrell, especially Margaery) on Fiction Kitchen Podcast

    Recipes coming soon! The North remembers. Will also link up some other awesome bloggers cooking A Song of Ice and Fire food, as well as all the podcasts I enjoy.

  • Game of Thrones Potluck: Across the Narrow Sea

    We picked Across the Narrow Sea as our second Game of Thrones potluck. I was super impressed with the menu we came up with – it was fresh and exotic and delicious!

    Across the Narrow Sea – The Menu

    Thanks to all the dear friends who contributed!

    Appetizers: Fruit, olives, manchego drizzled with honey, toasted pita bread,
    yogurt honey tahini harissa dip
    (No recipe, except maybe for the harissa, so I’ll add that later).

    Harira – Moroccan Chickpea Soup
    (Everyone loved it, and I can’t believe I forgot to snap a picture of this!).

    Iced Green Minty Drink
    (From A Feast of Ice and Fire)

    Dolmades with Avgolemono
    (Recipe coming)

    Greek Salad
    (Just romaine, red onions, tomatoes, feta and kalamata olives, but I made a nice dressing with lemons, honey, garlic, parsley, mint, dill and olive oil)

    Pomegranate Goat
    (Inspired by Goat with Firepods and Sweetgrass but I irreverently changed pretty much everything, my version of recipe coming)

    Sweet and Spicy Drumsticks
    (From Inn at the Crossroads)

    Magister Illyrio’s Dubious Mushrooms
    (From Inn at the Crossroads)

    Olive Oil Cake with Citrus Fruit and Yogurt
    (Inspired by Olive Oil and Rosemary Cake, my recipe coming)

    apps
    Appetizer spread.

    honeydew-mint
    Iced Green Minty Drink (delicious! Honeydew, mint and lime. Non-preggos added vodka. Not the prettiest snap because I couldn’t wait to take a sip.)

    dolmades
    Glorious dolmades. So lemony!

    greek-salad
    Greek Salad. Nothing special, just something fresh and green.

    pomegranate-goat
    Pomegranate goat turned out beautiful – very rich, sweet and spicy.

    sweet-and-spicy-chicken
    Yummy chicken.

    mushrooms
    Dubious mushrooms.

    olive-oil-cake
    Citrusy olive oil cake. I love this cake, literally the easiest and most versatile cake I’ve ever made.

    Some of the recipes came from or were inspired by Inn at the Crossroads blog or A Feast of Ice and Fire cookbook, and the rest have Greek or North African influence. I dressed my daughter up Sindhi style (which we will just pretend is Dothraki style) and for our listening pleasure played my Niyaz Pandora station.

    Check out our first potluck, Winterfell.

  • Game of Thrones Potluck: Winterfell

    As I’ve probably mentioned, I’m completely obsessed with Game of Thrones, as are my sisters and friends. We’ve been watching the show, reading the books, and most recently we (and the rest of our potluck people) have been cooking the food!

    Our first potluck was in dreary January at my sister’s house, and the wintery food of Winterfell sounded like a good place to start. She set her table beautifully with white and silver – Stark house colors! – and we loaded it up with delicious Northern fare.

    winterfell

    Winterfell – The Menu

    Thanks to all the dear friends who contributed!

    Onion Tarts
    (Recipe coming)

    Turnip Soup
    (Recipe modified from A Feast of Ice and Fire – they were supposed to be mashed turnips but they came out very thin so I added broth and made them into a soup)

    Roast Aurochs with Carrots, Garlic, and Leeks
    (Recipe from A Feast of Ice and Fire)

    Buttered Beets
    (Recipe from A Feast of Ice and Fire)

    Mixed Greens, Blackberry and Walnut Salad with Mustard Seed Vinaigrette
    (Recipe coming)

    Kumquats
    (Hot tip: you eat the skin! News to us ignorant peasants)

    Baked Apples
    (Recipe from A Feast of Ice and Fire)

    My friend craftily made wine labels which I got a kick out of: Arbor Gold and Dornish Red. A lovely time was had by all.

    We had our next potluck, Across the Narrow Sea, just last weekend at House Rashid, so I will be recapping our spicy exotic menu soon (as well as the recipes above).

    We’ve been using several sources for inspiration. My sister gave my other sister and I A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook for Christmas, and we’ve been cooking medieval fare from it quite a bit. The authors’ blog Inn at the Crossroads is also a wealth of recipes straight from the books. We’ve also been just cooking whatever we feel is appropriate and mixes in well with the rest of the dishes, whether we get the idea from somewhere or just feel inspired to experiment in our own kitchens.

    The Game of Thrones themes have managed to revive potluck – the group has taken a few years’ hiatus with a lone potluck thrown in here and there, but now we’ve already have had two and we have two more scheduled in the coming weeks. Besides an excuse to get together with good friends, it’s a fun way to learn more about medieval cooking, and a delicious way to get our Game of Thrones fix until the next season starts!